Olives (including preserved) — Fat supply quantity in Honduras
Honduras: Olives (including preserved) — Fat supply quantity was 42.68 t in 2023. ▼ Falling
Olives (including preserved) — Fat supply quantity in Honduras, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Honduras recorded 42.68 t for olives (including preserved) — fat supply quantity in 2023.
That represents a change of up 0.3% on the previous year and down 19.2% over ten years.
Over the whole period, olives (including preserved) — fat supply quantity in Honduras peaked at 71.25 t in 2011 and was at its lowest, 36.49 t, in 2017.
Honduras ranks 100th of 179 countries on this measure, in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 54.59 t | 36.49 t | 71.25 t | 10 |
| 2020s | 44.67 t | 38.13 t | 55.34 t | 4 |
Countries ranked near Honduras
- 97 Indonesia 60.23 t compare
- 98 Malaysia 59.52 t compare
- 99 Côte d'Ivoire 54.48 t compare
- 101 Mozambique 41.13 t compare
- 102 China, Hong Kong SAR 40.39 t compare
- 103 Iceland 33.13 t compare
More agriculture & rural data for Honduras
- Agriculture share gdp 13.32 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 13.32 (2025)
- Agricultural raw materials exports 0.7% (2024)
- Agricultural raw materials imports 1.0% (2024)
- Rural population 40.7% (2025)
- Rural population growth 0.5% (2025)
- Rural population 4.48 million (2025)
- Agriculture, forestry, and fishing, value added 13.3% (2025)
- Agriculture, forestry, and fishing, value added 5.27 billion current US$ (2025)
- Bananas — Production 550,869 t (2024)
Frequently asked questions
- What is olives (including preserved) — fat supply quantity in Honduras?
- Olives (including preserved) — fat supply quantity in Honduras was 42.68 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olives (including preserved) — fat supply quantity recorded in Honduras?
- The highest recorded value was 71.25 t in 2011.
- What is the lowest olives (including preserved) — fat supply quantity recorded in Honduras?
- The lowest recorded value was 36.49 t in 2017.
- How does Honduras rank for olives (including preserved) — fat supply quantity?
- Honduras ranks 100th out of 179 countries with data for 2023.
- Is olives (including preserved) — fat supply quantity rising or falling in Honduras?
- Over the last ten years it is down 19.2%. The long-run trend across the full record is falling.
- Where does this Honduras data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Olives (including preserved) — Fat supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.